Wednesday, December 4, 2013

Recipe: Potatoes and Green Beans (veganizable)

A old standby!

Serves 6 

4 medium potatoes, pared, sliced, cooked in a small amount of boiling salted water until tender, excess water evaporated, still hot 

1 lb green beans, broken or cut into 1 inch pieces, cooked uncovered until nearly tender in just enough rapidly boiling water to cover 

1 Tbsp butter (or substitute)

Salt, pepper 

1 Tbsp minced parsley 

Combine potatoes, butter, salt and pepper to taste, and parsley with beans in cooking liquid, blend together lightly, and continue simmering until all remaining water is evaporated and beans are tender.

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